Escabecheng Maya-Maya (Sweet Sour Red Snapper)
A delightfully tasty sweet and sour fish. This recipe I have here is fried maya-maya or red snapper fish poured with sweet and sour sauce and garnished with vegetables. Cooking this sweet sour fish is easy and ingredients are simple and can be bought readily in supermarkets.
But one ingredient that might not always available is the green or unripe papaya which makes this a unique Filipino escabeche dish. Aside from the usual sliced carrots, bell peppers, onion and ginger, this sweet sour fish is added with grated green papaya which reminds me of atchara, a sweet sour relish made from grated unripe papaya.
- 1½ kilo. whole maya-maya
- salt and pepper to taste
- cooking oil for frying
- 3 cloves garlic, minced
- 1 pc onion, chopped
- 20 grams ginger, sliced or julienne
- 2 small red and green bell pepper, julienne
- 10 grams yellow ginger, juiced
- 1 cup vinegar
- 5 Tbsp. sugar
- 1 cup grated green papaya
- Salt and pepper to taste
- chopped scallion for garnishing (optional)
- Season fish with salt and pepper. Fry fish in oil and keep warm.
- Saute garlic, onion and ginger. Stir for 2 minutes.
- Add red and green bell pepper, yellow ginger juice, vinegar, sugar and grated green papaya.
- Simmer for 5 minutes. Season with salt and pepper.
- Arrange fish on an oval platter. Pour sauce over it. Garnish with scallion (optional). Serve hot.